This project has received funding from the Bio-Based Industries Joint Undertaking under the European Union’s Horizon 2020 research and innovation programme under grant agreement No 668953.
Carbon footprint reduction Carbon footprint reduction Carbon footprint reduction Carbon footprint reduction
potential with plant proteins at potential with plant proteins at potential with plant proteins at potential with plant proteins at protein, product and diet level protein, product and diet level protein, product and diet level protein, product and diet level
17.4.2018 17.4.2018 17.4.2018
17.4.2018 Prominent Prominent Prominent Prominent seminar, Rotterdamseminar, Rotterdamseminar, Rotterdamseminar, Rotterdam
Hannele Pulkkinen Hannele Pulkkinen Hannele Pulkkinen Hannele Pulkkinen Sanna Hietala
Sanna Hietala Sanna Hietala Sanna Hietala Juha
Juha Juha
Juha----Matti Matti Matti Matti KatajajuuriKatajajuuriKatajajuuriKatajajuuri
Natural Resources Institute Finland Natural Resources Institute Finland Natural Resources Institute Finland
Natural Resources Institute Finland --- Luke- LukeLukeLuke
Luke is a research and expert organization with expertise in renewable natural resources and sustainable food production.
We provide innovative solutions for new business opportunities based on natural resources.
Our strengths are in sustainable production and use of natural resources and knowledge of bio-based raw materials.
Focus Focus Focus
Focus areasareasareasareas of Luke of Luke of Luke researchof Luke researchresearchresearch
Where are the environmental limits of valorizing Where are the environmental limits of valorizing Where are the environmental limits of valorizing Where are the environmental limits of valorizing plant based side streams to plant protein?
plant based side streams to plant protein?
plant based side streams to plant protein?
plant based side streams to plant protein?
A limit also to the amount of processing energy we can put into valorizing side streams
Thus, the question from environmental perspective:
Are
1) plant protein ingredients,
2) food products enriched with them and 3) their use in diets
surely more environmentally friendly
compared to animal products naturally high in protein?
How environmental impacts of products are How environmental impacts of products are How environmental impacts of products are How environmental impacts of products are assessed?
assessed?
assessed?
assessed?
Life Cycle Assessment is internationally scientifically and
politically accepted method to estimate environmental impacts of products and services
Assessment of whole production system from raw material production to final consumption and waste management Different environmental impacts: Climate, water, nutrients
etc.
ISO standards, EU Product Environmental Footprint guidelines etc.
Simplified system boundary of Life Cycle Simplified system boundary of Life Cycle Simplified system boundary of Life Cycle Simplified system boundary of Life Cycle Assessment of plant protein production Assessment of plant protein production Assessment of plant protein production Assessment of plant protein production
Environmental impacts of plant proteins Environmental impacts of plant proteins Environmental impacts of plant proteins Environmental impacts of plant proteins
Main differences of plant protein regarding their environmental impact 1. Naturally protein rich plants, such as legumes
2. Plant protein ingredients requiring little processing, such as legume protein concentrates
3. Protein isolates from protein rich plants
4. Proteins derived from side stream valorization
Possibly very complex production system with various end products to different applications
5. Plant proteins from plants cultivated in circumstances which cause serious environmental burdens
On deforested land, in areas of high water scarcity etc.
Environmental impacts of plant production Environmental impacts of plant production Environmental impacts of plant production Environmental impacts of plant production
Usually the environmental impacts of plant products are low, with the exception of
heavily processed products
products requiring significant energy inputs in cultivation (e.g.
greenhouse vegetables in winter in North Europe)
Products transported by plane (not as common as thought) Products with very low yields (oil seed crops in North Europe
etc.)
Products cultivated in circumstances creating environmental impacts (deforested land, water scarcity etc.)
Difference of carbon footprint of oat protein concentrate as a Difference of carbon footprint of oat protein concentrate as a Difference of carbon footprint of oat protein concentrate as a Difference of carbon footprint of oat protein concentrate as a side stream of beta glucan production and plant protein
side stream of beta glucan production and plant protein side stream of beta glucan production and plant protein side stream of beta glucan production and plant protein from pulses (minor processing)
from pulses (minor processing) from pulses (minor processing) from pulses (minor processing)
0 1 2 3 4 5
Oat protein concentrate
Faba bean protein concentrate
kgCO2-eq./kg concentrate Others
Energy in processing Cultivation
Carbon footprint of protein Carbon footprint of protein Carbon footprint of protein
Carbon footprint of protein concentrates, concentrates, concentrates, per concentrates, per per kg of proteinper kg of proteinkg of proteinkg of protein
Protein content % 32 80 58 37 40 75 60 58 58
0 5 10 15 20 25 30
Protein content % 32 80 58 37 75 60 58 58 75
Carbon footprint of protein Carbon footprint of protein Carbon footprint of protein
Carbon footprint of protein concentrates, concentrates, concentrates, per concentrates, per per kg of proteinper kg of proteinkg of proteinkg of protein –––
– the environmental challenge with soythe environmental challenge with soythe environmental challenge with soythe environmental challenge with soy
0 5 10 15 20 25 30
Total ghg-emissions when soy is cultivated on deforested land and emissions from
deforestation are included!
Carbon Carbon Carbon
Carbon footprintfootprintfootprintfootprint of food products of food products of food products of food products per kg of proteinper kg of proteinper kg of proteinper kg of protein
as ready as ready as ready
as ready----tototo-to---eat (cooked)eat (cooked)eat (cooked)eat (cooked)
Protein content %0 26 3 20 26 13 8 6 13 5 7 12 21
10 20 30 40 50
kgCO2-eq./kg protein
Carbon footprint reduction potential at meal level using pasta rich in plant protein
using pasta rich in plant protein using pasta rich in plant protein
using pasta rich in plant protein from from from side stream from side stream side stream side stream valorization and substituting meat from sauce
valorization and substituting meat from sauce valorization and substituting meat from sauce valorization and substituting meat from sauce
0 1 2 3 4
Pasta in beef tomato sauce
Plant protein pasta in beef tomato sauce
Pasta in pork tomato sauce
Plant protein pasta in pork tomato sauce
kg CO2-eq. / portion
-14%
-12%
Protein content of portions is kept constant by substituting small amounts of meat in sauce for addition protein from pasta
Carbon footprint reduction potential at meal level
using vegetarian hamburger steak containing plant protein using vegetarian hamburger steak containing plant protein using vegetarian hamburger steak containing plant protein using vegetarian hamburger steak containing plant protein from
from from
from side stream valorizationside stream valorizationside stream valorizationside stream valorization
0 0,5 1 1,5 2 2,5
Beef hamburger Vegetarian hamburger
kgCO2-eq. / hamburger
https://www.impossiblefoods.com/
-60%
Carbon footprint reduction potential at diet Carbon footprint reduction potential at diet Carbon footprint reduction potential at diet
Carbon footprint reduction potential at diet level level level level in different studies
in different studies in different studies in different studies
-60% -50% -40% -30% -20% -10% 0% 10%
Diet rich in plant products
Vegan diet Vegetarian
diet
Carbon footprint reduction potential at diet level
using food products rich in oat protein concentrates using food products rich in oat protein concentrates using food products rich in oat protein concentrates
using food products rich in oat protein concentrates (pasta, (pasta, (pasta, (pasta, bread, yogurt)
bread, yogurt) bread, yogurt)
bread, yogurt) to substitute animal proteinsto substitute animal proteinsto substitute animal proteinsto substitute animal proteins
100% 108%
76% 78%
95%
0%
20%
40%
60%
80%
100%
120%
Standard Danish diet
Addition of high in protein
products
Addition + subsitution beef&pork
Addition + substitution animal products
Subsitution 10%
Carbon footprint reduction potential at diet level
when NOT eating excess protein from pork and beef when NOT eating excess protein from pork and beef when NOT eating excess protein from pork and beef when NOT eating excess protein from pork and beef
100% 108%
76% 78%
95%
77%
0%
20%
40%
60%
80%
100%
120%
Standard Danish diet
Addition of high in protein
products
Addition + subsitution beef&pork
Addition + substitution
animal products
Subsitution 10%
20 g reduction of excess protein from
pork&beef
Conclusions 1/3 Conclusions 1/3 Conclusions 1/3 Conclusions 1/3
Already with current technologies, processed plant based proteins from side stream valorization seem good to replace animal proteins Food products rich in plant proteins seem good to replace animal
products, at product and at diet level
Still, the carbon footprints of plant proteins from side stream valorization might be higher than naturally protein rich legume proteins
Current technologies of plant protein production are still evolving heavily and their related impacts decreasing
In animal production mitigation potential already smaller
Conclusions 2/3 Conclusions 2/3 Conclusions 2/3 Conclusions 2/3
Life Cycle Assessment used to estimate environmental impacts is still an evolving field
Creates uncertainties in the assessment of the complex circular bioeconomy production systems
Still, the difference to animal proteins seems rather clear with current knowledge
Conclusions 3/3 Conclusions 3/3 Conclusions 3/3 Conclusions 3/3
Substitution is the key: Environmental impacts are reduced only when
animal protein and animal products are replaced with novel plant proteins Substitution in food products replacing animal protein ingredients
with plant proteins
Substitution between food products / diet level
Products containing additional plant protein are in particularly suitable for:
Elderly and other groups who need foods rich in nutrients Vegans who lack protein
Vegetarians who want ‘easy’ protein sources
Flexitarians who worry about adequate protein intake
This project has received funding from the Bio-Based Industries Joint Undertaking under the European Union’s Horizon 2020 research and innovation programme under grant agreement No 668953.
